Delicious recipes from chef Naomi McLeod to pair with your Spring 2024 Wines

Labneh is a thickened yogurt common in Middle Eastern cuisines. Chef Naomi McLeod makes it at home by allowing full-fat yogurt to drain until thickened. She recommends tender carrots such as Nantes for this dish.

First, strain the yogurt. Add a pinch of salt to the yogurt, stir gently and place a square of muslin over a bowl. Allow to strain for 1-2 hours. 

Preheat oven to 400 degrees.

Wash and scrub carrots, but do not peel. Place on a baking tray and toss with 3-4 tbsp Olive Oil, honey, cumin, salt, and pepper.

Roast carrots at 400 degrees for 10 minutes, then lower the oven temperature to 350 degrees and continue to roast until carrots are softened but still a tiny bit firm, about 20 additional minutes, depending on the size of your carrots. Remove carrots from the roasting pan and set aside to cool. 

Heat 1/4 cup olive oil in a pan on a medium-hot stove. Add shallots, turmeric, Aleppo pepper, salt and pepper to the oil and fry until shallots are lightly browned. Remove from heat and allow to cool. 

In a small bowl, combine the shallot oil, strained yogurt, and chopped herbs. Stir gently to combine.

To serve, spread the yogurt mixture across the bottom of a medium-sized serving platter. Top with roasted carrots. Garnish with a squeeze of lemon juice, flaked  sea salt and an additional pinch of Aleppo pepper, if desired. Serve with crusty bread.

Serves 4

Pair with: 2021 Angeli